Pork Belly with Miso Mayo Celeriac Slaw
Stephen Doyle
Serves 6
Tony Worland at Tonic Restaurant Millthorpe inspired this combination but I decided to give it an Asian touch as I only had Kewpie Mayonnaise. Could be a small main course as well.
Serve with 2019 Schubert and Pinot Noirs 2016, 2018 then 2017 and 2017 Shiraz
Ingredients
6 pieces of 200g each of pork belly,
skin scored, thoroughly dried, oiled and seasoned simply with salt & pepper.
1 large celeriac, well peeled and grated
1 medium sized carrot, peeled and grated
1 small Granny Smith apple,
cored, keep the peel on and julienne apple slices
4 spring onions, cut finely
¼ bunch Italian parsley, washed, dried and finely chopped
½ bunch watercress -washed thoroughly and reduced to the tender leaves with only a little bit of stem attached to form the base of the dish.
Dressing
Ratio of 1/3 White miso to 1 Kewpie Mayonnaise
(No Kewpie? Make your own or buy a good whole egg mayo.,) lightened with
1 t apple cider vinegar and mix thoroughly.
Method
Cook the pork belly at 150 degrees C for almost 3 hours taking care not to burn the bottom by adding a small cup of water before that happens. Keep pouring off the fat that is rendered. This is an easy way to cook the pork beforehand but it dries out the skin rather than blisters the crackling. Reheat with the skin side down on the pan to create crackling or place skin quickly under a hot griller.
Combine grated vegetables, slivers of apple and herbs in a bowl and add salt and pepper. Mix in just enough dressing to moisten the celeriac slaw without it swimming in it.
NOTE
Kewpie mayonnaise has sugar in it. The 2017 Pinot Noir will be better served by using homemade mayonnaise with no sugar in it at all.